Posts Tagged ‘onions’

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Best Vegan Chicken Salad Ever? U-Betcha!

March 29, 2010

I’ve been tinkering with this chicken salad for the past 3 weeks.  Made it about six times now.  It started out with just shitake mushrooms and veganaise.  At this point, it appears I’ve created a monster.  Gentle Giant, you know.  Here’s what you will need.

Tools :

  • Food Processor
  • Large Mixing Bowl
  • Smoker (you don’t have to smoke the tofu, but it really adds to the overall flavor)

Ingredients :

  • 1/4 lb Shitake Mushrooms
  • 1 Brick of Extra Firm Tofu (Preferably Fresh Tofu Inc. or Westsoy Tofu sold at most Whole Foods)
  • 1 Can of Garbanzo Beans
  • 1 Medium Yellow Onion (diced)
  • 1/2 Cup Dill Pickles (diced)
  • 1 Tbls Garlic (minced)
  • 3 Tbls  Yellow Mustard
  • 3/4 Cup FYH Veganiase
  • 4 Tbls of Old Bay Seasoning
  • 1 Tbls Salt & Pepper
  • 2 Tbls of Earth Balance Butter
  • Soy Sauce for sauteing

Method :

I do this all in stages, being there’s a lot of food processing that goes on.  First get your mixing bowl out and once something is done, just throw it in.  If you are going to smoke the tofu, start that first, it takes about 30 minutes. Pulse the garbanzo beans until they are shredded.  You don’t want it to be mushy or anything like hummus.  You want it to resemble tuna or chicken a little.  Empty into the bowl.  Clean and slice the shitake mushrooms and saute them in 1 Tbls of Earth Balance.  When they are cooked, add a few splashes of soy sauce.  Throw them in the food processor, and again, just pulse a few times until they are well chopped but not too much.  Toss them in the mixing bowl.  Dice the onions and pickles small and throw them into the bowl.  When the tofu is done smoking, cut them in to squares and saute in 1 Tbls of Earth Balance until browned.  Splash soy sauce over the tops of them until they are thoroughly covered.  Put them in the food processor and last time, just pulse until chopped to the consistency of diced chickenish.  Throw them in the bowl.  Add the spices and veganaise/yellow mustard.  Chill for atleast an hour.  Serve with club crackers (I didn’t have any for the picture), pita bread or squared wheat bread.

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Grilled Smoked Paprika Tofu & Mexican Beautiful Katamari Balls

October 3, 2009

Day 1

I thought I would start this recipe off with an old story my white suburban mother would tell me growing up.

When the Romans entered Germany early in the 1980’s, each soldier only had a nickel to their name. Legend has it there were over 65,000 soldiers, they were all extremely malnourished, and starving. Being that none of them could eat on only a nickel, they decided to combine their fortunes, and feed everyone. They all made a circle formation in downtown Germany, and threw their nickels into the middle of the circle. The consensus was to take the nickels in bags to the closest butcher, and provide a great feast that’s tale would swim through the hills and valleys for all of time. The nickels only added up to feed about 40,000 of the troops, and the rest had to eat vegetables they found in the ground. Unfortunately, after the great feast (of all meat of course), all of their belly’s hurt, then they died. The 20,000 troops left, went onto win the war against the Germans, and became known as The Vegetarians. Now Vegan Mofo carries on the tradition, thousands of blogs, from all over the world, tossing in their….nickl….blogs and such. All in a belief that if we combine our powers, we can defeat the meat-eaters, and maybe one day stop explaining where we get protein from.

Throughout the day I was trying to think of what I wanted to make for Vegan MoFo day 1. I was really in the mood for Mexican, so I started there. I really like shapes, and pieces fitting in with other pieces. These pictures didn’t end up doing great justice, and the concept kind of got hidden and underexposed. None the less, it worked, and that was my main concern.

My idea was to take a lot of elements of mexican food that I love, and put them in a ball.  Kinda like the Katamari game.  Then to lay that ball in a layer of grilled tofu, and top it with a sauce.

For the Tofu :


First I carved half moons into the tofu with a melon scooper. Next I tossed the tofu in a container with some olive oil and apple cider vinegar. I blended Smoked paprika (a lot), garlic powder, onion powder, cumin, chili powder, salt and pepper in a mortar, and used it as a rub on the tofu. It sticks pretty well with the olive oil. They were placed on the grill for about 7 minutes on each side (spray the grill first with some grill oil spray), and laidon a bed of red lettuce.

For the Balls :


  • can of corn
  • 2 15oz cans of re-fried beans
  • small can of minced black olives,
  • mexican rice
  • tortilla chips (ground)

In a pretty big pan, pour in some olive oil, and some diced onions and corn. I let that cook for a while, brown it a little. In a separate pot, I made some Mexican rice (takes about 20 minutes for the rice, so maybe do that early on). After the rice, and the corn are cooked, pour the rice into the pan with the corn, and add a couple of cans of re-fried beans, and a can of finely diced black olives. Let everything cook for a little while, and add some garlic, salt and pepper too. Add some bread crumbs to thicken everything up, they will stay together better in the fryer. After its done, take it out, and put it in the fridge (or the freezer if you’re in a rush). Next make up the breading for the balls. To stick with the Mexican theme, I ground some tortilla chips in the mortar, very fine. After every things cooled off, roll the (corn, beans, rice etc.) concoction into balls the size of the half moons in the tofu. Next roll the balls around in the tortilla crumbs. Toss them in a deep fryer for about 2 minutes. I then placed them in the tofu, added some of my dads home made pico, (roma tomatoes, onions, garlic, jalepeno, cilantro, and salt) smashed avocado, and diced chili’s. I topped it with a Chili dill sour cream. Which consisted of tofuti sour cream, ancho chili powder, garlic powder, soy sauce, tons of fresh dill, salt and pepper. Yummy success! These balls were divine! (no homo)

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How can I love you, if you wont lie down?

February 26, 2009

Boy oh boy, having a real job really makes life dull.  Although my job is probably the only one that exists in the nine to five world that I could ever imagine going to bed at midnight for.  Everythings felt very scattered and fast for the past month, and I’m just now starting to feel like myself again.  Well not the old self that could stay up drinking until 5am, and get on the post punk kitchen to post drunk naked pictures of myself, but familiar none the less.  We haven’t really made anything that amazing, but Sarah made these incredible cupcakes.  This was her first successful vegan baking, and it turned a lot of heads at the party.

Here’s our three legged dog tofu,  playing xbox while were cooking.

This is a dinner we made one night that was simple but good.  Fake bacon, lettuce, tomatoes, smoked tofu (not the dog), and veganaise.

This is a lil thing i threw together that involves filo, vegan cream cheese, a basil leaf (next time ill use a spinach leaf), smoked tofu, and sriracha.

and last, we had a bunch of people over the other night and made a ton of vegan sliders.  The recipe for the burger is from Vegan dad.  Everyone ate the shit out of these.

Stay tuned, I’ve got some contests coming up where you guys can win things!  I plan on starting a weekly thing starting in march, where I will be giving away very cool stuff for free!

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Fooogeettaabboouttiitt! Italian night! *Day 6*

January 31, 2009

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The power is still out all over Louisville, and we’ve still got guest lurching around the house.  Spaghetti is probably one of the best things to make for a bunch of people.  I’ve always had a hang up with people that live in America and pull the Italian card.  You know the type.  Their parent, or Grand parents, are Italian descendants, so instantly they’re more proud to be Italian, than Italians.  They are impossible to cook for, and always more annoying than Ryan Adams fans.  You’re as Italian, as I am Indian.  Please stop.  We all know that DNA and genes don’t pass down taste buds, stop pretending like they do.

Total cost about $13

I stopped by Amazing Grace, and got some polenta and tvp.  The tvp was a beef flavored one, that I haven’t tried yet.  We hydrated it, seared it in some olive oil with some onions, roasted garlic  and poured  basil garlic tomato sauce into it.  The polenta was sliced into 1/4 inch slices and pan seared in some canola oil.  After a little crispy, i seasoned it with garlic powder, salt, crushed red peppers, and smoked paprika.  Again, I suggest a Heileman’s Old Style with this dish.

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Smokey Chili *Day 3*

January 28, 2009

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It’s day three, and being really broke never tasted so good.  It’s snowing outside, 18 degrees, and my girlfriend had “roomie” night tonight.  Which basically means I have to go away for a few hours to hang out with my male friends, and let them get wasted on wine.  Tonight was chili night, so it worked out well for everyone.  I’ve made 26 chili’s in the past year, and they’ve all just been O.K.  Nothing really grabbed me.  In fact I came in last place at a chili cook off for a friend of mine’s birthday.  This chili, is in fact, the one.  My dad always had a delicious chili growing up, and I’m now proud to say I have my own chili.  All of my previous recipes have come from recipes, so I decided to go rogue with this one, and just do my thing.  It’s a little smokey, delicious, and of course cheap.

Total cost about $11

  • 2 can black or pinto beans, drained
  • 2 can kidney beans, drained
  • 2 can diced tomatoes
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 2 green peppers
  • 1 small can of tomato paste
  • 4 tbls of nutritional yeast
  • 4 tbsp olive oil
  • 1 cup tbsp vegetable broth
  • 1/2 cup of hickory allegro (my favorite marinade, basically soy and liquid smoke + some other shit)
  • 4 tbsp chili powder
  • 2 tbls oregano
  • 4 tbls curry
  • 1 tbls turmeric
  • 4 tbls curry
  • 2 tbls smoked paprika
  • 1 tbls salt
  • 2 tbls ancho chili powder
  • 2 tbls mexican chili powder
  • 1 tbls red pepper flakes (optional)
  • 2 cups of hydrated  TVP
  • 2 cups of water
  • 1 glass with 2 dudes wrestling on it

Cook the onions, green peppers and garlic first in the olive oil until transparent.  Slowly add the beans.  Let it simmer for a few minutes, and add all of the spices.  Go ahead and pull out your glass with two dudes wrestling on it, and serve hot.

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Yes We (mexi)Can! *Day 2*

January 27, 2009

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Total cost about $10

Day two of F.A.F.P.F., and things are getting really crazy around here.  We’re trying to cover a lot of bases,while being extremely generic, and of course, cheap.  When I used to live in Hawaii, a friend of my brothers named Phillip would come over to eat sometimes.  He was pretty much the most annoying kid ever made, but made a nice punching bag for a bunch of 9 year olds.  He was extremely white, had these huge thick glasses, and olive oil hair.  One night when he was coming over he was telling us which Mexican food he liked.  He was attempting to talk in his most authentic Mexican accent.  Saying things like, “i love tooohstaadas, and enchillaaaadas, and taaccoos (pronounced ta-hoes).  From that point on, every time we ate Mexican (he pronounced it mehhee-can), it was right to the Phillip impersonations, and I’m proud to say I still do.  Nothing like a little laugh at someone else’s expense.

The rice was made from 1 1/2 cups of white rice, chopped roma tomatoes, chopped bell peppers, garlic, cumin, ancho chili powder, chipotle sauce, tomato sauce, and salt to taste.  The tostadas had re-fried beans at the bottom, FYH cheese, tvp (seasoned mehhee-can style), lettuce, and tomatoes.  They were fried on a stove top skillet, in some olive oil.  On top was chipotle a sour cream, (vegan sour cream, chipotle sauce, drop of alegro, garlic powder, salt, ancho chili powder, nutritional yeast, and lime juice) and some salsa.  Also on the side is just some re-fried beans with lettuce and tomatoes.

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Vegan slumgolian! *Day 1*

January 26, 2009

day-11

Welcome to day 1 of  the 22 day filth amateur, food porn fest!  This is a recipe from my mom, that we had growing up a lot.  It’s easily veganised, and like a funner ( I love that word) version of sloppy joe’s.  Thank god for the filthy amateur food porn fest, I would never be able to post this.

Total cost about $6

  • 1 Pkg of tempeh
  • 1 can of vegetarian beans
  • 1 large family size can of tomato soup
  • 1 onion
  • 3 tbls of curry
  • 4 cloves of garlic
  • 1 tbls ancho chili powder, tumeric
  • 1 tsp of smoked paprika (optional)

First boil a package of tempeh first for 10 minutes.  while waiting,  put some diced onions in a pan until they get translucent.  Let the onions cook for a few minutes, and add the garlic (minced).  When the tempehs done, crumble it and throw it in to cook with the onions.  Let the tempeh crisp up a little bit.  There’s usually a lot of water in it, so it might take a while.  Add all of the spices except the curry, and stir.  Let that cook for a few minutes and add the soup, and beans.  The can of beans just says vegetarian beans in tomato sauce.  The can in my grocery was right next to the pork and beans.  Add the curry and stir really well.  Garnish with parsley and nutritional yeast.  I served it over wheat buns, but I’ve heard of people using macaroni, or rice.  This makes a lot, thanks ma!